By now you've seen the clip of Julia in a raincoat, in the kitchen, declaring, "I'm drying lettuce!" In her introduction to her seventeenth episode of The French Chef, all about salads, she also mentions the importance of eliminating water from your greens.
Lettuce leaves must be dry when they are tossed for a salad, so you should wash them several hours before use. Shake off the water, spread the leaves on a towel, roll up loosely, and refrigerate; the towel will probably absorb the moisture.
To celebrate what would have been Julia Child's 100th birthday, WGBH is hosting a month's worth of special Julia content this August. We kick-off our party with this remix of our favorite Julia moments.
Catch newly digitized episodes of The French Chef, 1963 from our archives Thurday, Aug. 16, 8–9:30pm on WGBH 2
Don't miss The French Chef Marathon Saturday, Aug. 11, 12–4pm on WGBH 2
Cooking legend Julia Child introduced French cuisine to American cooks in 1963 with WGBH’s pioneering television series, The French Chef. She was passionate about food and she changed the way Americans cook and eat. Find new pieces about Julia here every day — from tributes to early programs to cooking tips and recipes. As Julia herself said, "Bon appétit!"